Pasta al Forno

Pasta al Forno
Staff Writer
Pasta al Forno

Westside Market NYC

Pasta al Forno

Casserole might not be the first thing to come to mind when it comes to good eats, but there's a special place in people's hearts for pasta al forno. It's probably all the melted mozzarella and pecorino. How can anything with this much cheese be anything but a home run?

4
Servings
876
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  sweet or hot fresh Italian sausage
  • 8  Ounces  pasta, such as ziti or penne
  • One 25-ounce jar or homemade marinara sauce
  • 3  Cups  shredded mozzarella
  • One 10-ounce package frozen peas
  • 1  Cup  ricotta
  • 8  Tablespoons  pecorino romano
  • 1/4  Teaspoon  salt
  • 1/4  Teaspoon  pepper
  • Cooking spray
  • 1  Tablespoon  olive oil

Directions

Preheat the oven to 375 degrees.

Remove the sausage from their casings, break up into pieces, and sauté in a skillet until the sausage loses its color.

Bring a large pot of water to a boil over high heat. Add the pasta and cook according to the package directions. Drain and set aside.

Meanwhile, combine the marinara sauce, 1 ½ cups of the mozzarella, peas, ricotta, 6 tablespoons of the pecorino romano, salt, and pepper in a large bowl. Stir in the pasta and sausage, and coat a 2 ½-quart baking dish with cooking spray. Pour the mixture into the baking dish.

In a small bowl, stir together the remaining mozzarella, remaining pecorino romano, and the olive oil. Top the pasta with the mixture. Bake until hot, about 25-30 minutes. Let sit for 10 minutes before serving.

Nutritional Facts

Total Fat
53g
76%
Sugar
17g
19%
Saturated Fat
26g
100%
Cholesterol
198mg
66%
Carbohydrate, by difference
31g
24%
Protein
66g
100%
Vitamin A, RAE
412µg
59%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
1449mg
100%
Choline, total
29mg
7%
Fiber, total dietary
2g
8%
Fluoride, F
4µg
0%
Folate, total
44µg
11%
Iron, Fe
3mg
17%
Magnesium, Mg
60mg
19%
Pantothenic acid
1mg
20%
Phosphorus, P
1045mg
100%
Riboflavin
1mg
91%
Selenium, Se
45µg
82%
Sodium, Na
2377mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
163g
6%
Zinc, Zn
6mg
75%

Pasta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pasta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients.Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Pasta Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.